For the Figs:

• Preheat the oven to 400°F
• Line a small baking sheet with parchment paper
• Use non-stick spray to coat six individual 8-ounce oven-proof baking dishes and place them in a shallow pan.
• Wash the figs in cold water and pat them dry with a paper towel. Remove the stems, and cut each fig in half; place on the parchment-lined baking sheet. Add the honey to a small dish and microwave for 10 seconds, brush the figs with the warm honey and sprinkle with the thyme leaves. Transfer the baking sheet to the middle of the oven and roast them for 15 minutes. Allow to cool.
• Goat Cheese Custard
• Reduce the oven temperature to 300°F.
• Add the soft goat cheese and sugar to a mixing bowl, and beat for 1-2 minutes to combine. With the mixer running, add the egg and yolk, one at a time, blending well between each addition.
• Stop the mixer and add the cream. Mix well. Add the lemon juice, lemon zest and salt. Continue to blend on medium speed for 1 minute, stop the motor and scrape down the sides and bottom of the bowl. Continue mixing for an additional 30 seconds.
• Fill each dish with the cheese mixture and add 3 halves of cooled roasted figs to the top of each dish. Place the dishes in the larger pan and transfer to the oven. Carefully pour hot water into the larger pan to reach half-way up the sides of the dishes.
• Bake the custards for 20 minutes, transfer from the oven to the counter-top and allow the custards to cool slightly, (about 10 minutes) before removing from the hot water.
• This custard dessert is best served chilled.